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Strawberry Pretzel Salad
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Strawberry Pretzel Salad

This sweet-and-salty strawberry pretzel salad features three delicious layers: a crunchy pretzel crust, a creamy cream cheese center, and a refreshing strawberry Jell-O topping. Perfect for potlucks, summer gatherings, or whenever you need a crowd-pleasing dessert!
Servings: 12
Author: Margaret

Ingredients

For the Pretzel Crust:

  • 2½ cups pretzels crushed (about 6 ounces)
  • ¾ cup unsalted butter melted
  • 3 tablespoons granulated sugar
  • For the Cream Cheese Layer:

For the Cream Cheese Layer:

  • 8 ounces cream cheese softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounces whipped topping like Cool Whip, thawed

For the Strawberry Layer:

  • 2 3-ounce packages strawberry gelatin (like Jell-O)
  • 2 cups boiling water
  • 1 pound fresh strawberries hulled and sliced
  • ½ cup cold water

Instructions

Preparing the Pretzel Crust

  • Preheat your oven to 350°F (175°C).
  • Place the pretzels in a zip-top bag and crush them using a rolling pin until they're broken into small pieces (but not completely pulverized into dust).
  • In a medium bowl, combine the crushed pretzels, melted butter, and 3 tablespoons of sugar. Mix well until all pretzel pieces are coated.
  • Press this mixture firmly into the bottom of a 9×13-inch baking dish, creating an even layer.
  • Bake for 10 minutes, then remove from the oven and allow to cool completely. (This is crucial—don't rush this step!)

Creating the Cream Cheese Layer

  • In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar until smooth and fluffy (about 3-4 minutes).
  • Fold in the vanilla extract and whipped topping until completely incorporated.
  • Once the pretzel crust has cooled completely, spread this cream cheese mixture evenly over it, making sure to seal the edges completely. This creates a barrier that prevents the Jell-O from seeping into the crust and making it soggy.
  • Refrigerate for at least 30 minutes to set this layer.

Finishing with the Strawberry Layer

  • In a large bowl, dissolve the strawberry gelatin in 2 cups of boiling water, stirring for about 2 minutes until completely dissolved.
  • Stir in the ½ cup cold water and let the mixture cool to room temperature (but not set).
  • Gently fold in the sliced strawberries.
  • Carefully pour this mixture over the cream cheese layer, making sure all the strawberries are evenly distributed.
  • Refrigerate for at least 4 hours, or preferably overnight, until the Jell-O layer is completely set.